Reviewed: Jan. 2, 2012

Very good recipe. Didnt add the extra salt due to the soy sauce and worcestershire sauce already being so salty. The sauce was way too thin, so I added 2 cans of cream of mushroom soup, and an extra dry pack of gravy mix to thicken it up, otherwise it would have been like a soup! Turned out very good. I also seasoned my beef tips and marinated them in meat tenderizer 3-4 hours before cooking. Excellent!

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Reviewer:

CNY1988

Reviewed: Jan. 1, 2012

This recipe is fantastic! I added a bit of corn starch to thicken it up some more, but I think that is the only change necessary. Growing up my mom always got the beef tips and gravy from schwans, and I think this recipe tastes just like theirs! i highly recommend it.

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Reviewer:

OkieCook87

Reviewed: Dec. 21, 2011

A good base recipe. I modified this quite a bit. I sauteed an onion with 2 cloves fresh chopped garlic. Then dusted beef with flour and browned. Added 1/4 cup of red wine. Added 2 cups of water, 2 cloves smashed garlic, 5 or 6 splashes of worcestershire, 3 splashes of low sodium soy, 1/2 Knorrs homestyle beef stock, Lots of fresh cracked pepper, some dried thyme, 2 bay leaves, dried rosemary, reduced heat and simmered for 1 hour. Then added diced green pepper, and a touch of salt. Simmered 30 min. Served with white rice. Fantastic.

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Reviewer:

babette711

Reviewed: Nov. 28, 2011

I dumped it all in the crock pot. It was OK. I will try again with higher quality meat (we used some given to us that was not our usual). Served over brown rice. I left out salt

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Reviewer:

DRHELYMO

Reviewed: Nov. 21, 2011

This was way too salty! And 1 tsp of ground pepper is too much. Might try again without adding salt and using 1/4tsp of pepper

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Reviewer:

iluv2cook!

Reviewed: Nov. 18, 2011

Yummy! We loved it!! Will definitely make again!

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Reviewer:

debbietucker

Reviewed: Nov. 7, 2011

Very good recipe! Next time I'm going to add some sliced mushrooms to the mix. Also, I only simmered this for about 30-40 minutes and it came out fine, but I think the meat would've been more tender if I had cooked it for the full 2 hours.

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Reviewer:

jojo

Cooking Level: Expert

Reviewed: Sep. 25, 2011

What a great and easy reciepe!!! I left the salt out no need for it. I used 1 cup of beef broth and 1 cup of water instead of two cups of water. I also added one can of cream of mushroom soup totally made the gravy so delicious!!!!

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Reviewer:

becca

Reviewed: Sep. 24, 2011

I changed a few things since I cook for only two. I used a boneless sirloin tip steak (less than 1 lb) and sliced it. I cooked sliced onions, fresh mushrooms, and minced garlic (from jar) together first in 1/2 the olive oil then set that aside while I sauteed the meat in additional oil which I had coated with some flour first. After it was browned I added a little water at a time (about a cup) and it thickened up nicely. I added the soy sauce and Worcestershire sauce before putting a lid on it and letting it simmer for about 1 hour. I didn't use the dry gravy mix because I thought it was fine without it...just added a bit more water. Served over noodles. I added no salt to the recipe but added a little garlic powder and pepper.

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Reviewer:

Joanna

Reviewed: Sep. 8, 2011

As written, I have to give this a three star, sorry. A tsp. of pepper is just too much, that is all I could taste. I used low sodium soy sauce and left out the additional tsp. salt, so I didn't think it was too salty as some have said. I do like the flavor of soy sauce and Worcestershire and will make again with much less pepper.

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